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Thai Curry Chicken Soup*

3 cups chicken broth
16-oz bag frozen Oriental vegetables
13 1/2-oz can lite coconut milk
1 1/2 Tbsp curry powder
2 cups diced cooked chicken
1 cup 5-minute rice

Combine chicken broth, Oriental vegetables, coconut milk and curry powder in a large saucepan. Cover, bring to a gentle boil, and cook 2 minutes. Stir in cooked chicken and rice. Bring to a boil, reduce heat, cover and simmer 4-5 minutes until vegtables and rice are done.

Serves 4

Woman's Day